Description
Learn how to make delicious zucchini noodles with pesto and chicken with this easy recipe. Perfect for a healthy and flavorful meal!
Ingredients
- 4 medium-large zucchini (about 2 pounds (907 g)), trimmed
- 75 teaspoon (4 ml) salt, divided
- 2 cup (480 ml) s packed fresh basil leaves
- 25 cup (60 ml) pine nuts, toasted
- 25 cup (60 ml) grated Parmesan cheese
- 1/4 cup (60 ml) plus 2 tablespoon (30 ml) s extra-virgin olive oil, divided
- 2 tablespoon (30 ml) s lemon juice
- 1 large clove garlic, quartered
- 5 teaspoon (3 ml) ground pepper
- 1 pound (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
Instructions
- Utilize a spiralizer to transform the zucchini into long, slender noodle-like pieces. Trim the strands slightly so they aren’t excessively lengthy. Put the zucchini into a strainer and mix with 1/4 teaspoon of salt. Allow them to drain for 15 to 30 minutes, then softly press to eliminate extra moisture.
- In the meantime, combine the basil leaves, toasted pine nuts, grated Parmesan, 1/4 cup of olive oil, lemon juice, quartered garlic, ground pepper, and 1/4 teaspoon salt in a small food processor. Blend until it reaches a nearly smooth consistency.
- Warm 1 tablespoon of olive oil in a large frying pan over medium-high heat. Arrange the chicken pieces in a single layer; season with the remaining 1/4 teaspoon of salt. Cook, stirring occasionally, until the chicken is just done, about 5 minutes. Move the chicken to a big bowl and mix in 3 tablespoons of the pesto sauce.
- Pour the last tablespoon of olive oil into the pan. Add the zucchini noodles that have been drained and gently toss them until heated through, about 2 to 3 minutes. Shift them to the bowl with the chicken. Incorporate the remaining pesto sauce and carefully mix until everything is well-coated.
Notes
- Properly drain zucchini noodles to avoid a watery dish.
- Season chicken with salt and pepper before adding pesto for extra flavor.
- Customize pesto sauce with more garlic, lemon juice, or Parmesan cheese to taste.